vegan taco soup

1 cup brown rice
1 Tablespoon Olive Oil
½ cup taco seasoning
½ teaspoons Salt
1 Tablespoon Olive Oil
1 cup Diced Onion
¼ cups Diced Green Bell Pepper
¼ cups Red Bell Pepper
3 cloves Garlic, Minced
1 can diced Tomatoes
1 can Green Chilies
2 boxes, fluid Low Sodium Vegetable Stock
1 can Tomato Paste
2 cans Black Beans, Drained
1 can kernel corn
3 Tablespoons Cornmeal Or Masa
5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
Garnishes:
Diced Avocado
Diced Red Onion
Salsa Or Pico De Gallo
Grated soy Cheese
Cilantro

Instructions

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the taco seasoning. Stir to combine. Pour in diced tomatoes, diced green chilis, veggie stock, tomato paste, corn, rice, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
Ladle into bowls, then top with diced red onion, diced avocado, pico de gallo, and grated soy cheese, if you have it! (The garnishes really make the soup delicious)